Teardrops n Tiny Travel Trailers

Because the only cast iron I am familiar with is an engine block, I need to know what size dutch oven to get. If most of your cooking is for two, do you get a smaller D O or does it work ok to cook small amounts in a bigger D O ?
Brwbier

All sizes have their uses. I use the standard 12" to cook for two all the time. Just the right size for 2 Cornish hens, or a small roast and all the trimmings. Depends really on what you want to cook, and what capabilities you want to have. Do you want the capability to cook for more than just two if you need to, or perhaps make a 12" DO pizza? I have a small 8" to use for smaller helpings or deserts or whatever.

My husband is also a beer brewer.

Sherrie

I cook for 2 and I usually use the 10" and 12" ovens. I have an 8" but I haven't used it. You'll also find that most recipes are for the 12" or 14" ovens.

Just buy one of each you cant go wrong that way!

Ma3tt wrote:Just buy one of each you cant go wrong that way!

I guess I should have expected that answer. But, my intention is to get one that I will be happy with and maybe then in the future I would want more.
Brwbier

I use my 12 the most, but I'm usually cooking for 4 or more, I use my 10 for desserts, I have never actually cooked in the 22 I just have used it for keeping large meals warm (one person can't lift it safely when its full). Remember go name brand or vinatge!

Today we were at WalMart and bought a 12" Dutch Oven. Found when got home and read the booklet on it that there are 2different depths that can be gotten in a 12" oven. The one that we purchased is a 6 qt capacity and then the other 12" Lodge available is an 8 qt capacity. Want to make sure we get the one that is most all around practical one. Would appreciate any imput anyone may have for us. Thanks Patty

I have a question on swapMeet pricing of this Big Iron cookery?:thinking:

Say you find some 10-12" round top ovens or deep chicken fryers with or
without iron handles or loop type handles...
What is a good price for them used as a ball park figure?

The same for the 10 and 12" flat top Dutch Ovens with legs... ball park a good price? I just want to have an upper limit on what I should be paying for this stuff.

Would also like a iron flip handle waffle iron ... what should I pay for that, does anyone know? New vs old? Or maybe they don't work well?

I know new with shipping it can be pricey if your not near a good source?

Most of you look down on the HF or Costco units when in stock so my quest is
now looking at yard sales and swapMeets.

Thanks for any help I am knew to Big Iron and can see it is infectious

Steve E wrote:Today we were at WalMart and bought a 12" Dutch Oven. Found when got home and read the booklet on it that there are 2different depths that can be gotten in a 12" oven. The one that we purchased is a 6 qt capacity and then the other 12" Lodge available is an 8 qt capacity. Want to make sure we get the one that is most all around practical one. Would appreciate any imput anyone may have for us. Thanks Patty

Patty,
I think you did good getting the 12" six quart, my 12" lodge (the one with the "cracked" lid) is an 8 quart. Many of the dutch oven recipes I've seen have been written for a 12" oven, so it seems you chose the best all around DO. So, when are you getting the 10", 8" and 5"?

Mr BrwBier,

When I am cooking for one or two, I use an 8" and/or a 10". You can cook in a larger oven but the small quantities end up spreading out across the entire bottom of the oven. Depending on what you are cooking it may or may not be a problem. If you are making a one-pot casserole, a big oven won't work very well. If you are baking biscuits, then it will work fine. Not that it matters much, but you will always use more charcoal with a larger oven than a smaller one.

Just my .02 worth,
Joanne

BrwBier wrote:Because the only cast iron I am familiar with is an engine block, I need to know what size dutch oven to get. If most of your cooking is for two, do you get a smaller D O or does it work ok to cook small amounts in a bigger D O ?
Brwbier

Hey Kevin:

We'll see how we do with this 12" before we go wild and crazy!!!!
I won't even try to do your chocolate cake. Think you have that one mastered....Hopefully next time we meet I will have something good for you to try....Thanks for your imput and hope all is well....Patty

Patty,
I echo what Kevin says...
True, a 12DCO has more room in it than a 12CO, but the shallow oven gives you better browning ability with briquettes on the lid than than the 12DCO because the lid is closer to the food...
Go for It!!!!

After reading what Joannie had to say about seasoning an oven in the house decided to take back my "unseasoned " DO and get a "Seasoned" one.....Thanks for all the good tips and a 12" 6 qt. it is. Can't wait to try out all these great recipes... Patty